Cibo

Inspector's notes

Observed mechanical ware washing equipment with chlorine sanitizer concentration of 0ppm. PIC will discontinue use of mechanical ware washing equipment until serviced and achieving 50-100ppm chlorine sanitizer concentration. PIC directed staff to use 3 compartment sinks with appropriate sanitizer concentration to wash, rinse and sanitize food contact surfaces. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk in cooler holding ambient temperature of 55F measured with min/max thermometer. PIC reported noticing the problem and relocating all TCS foods immediately. Service is scheduled. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed leak from AVB (Atmospheric Vacuum Breaker) on mop sink when water is on. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ware washing machine with chlorine sanitizer concentration measuring 0ppm. PIC instructed staff to discontinue use until serviced. PIC reported alternative ware washing machine and 3 compartment sink will handle all ware washing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no CFPM at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ice cream scoop and crepe spreader stored in water at a temperature of 90 F near stove area. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple stacks of containers stored wet, with water droplets in between the containers. Discussed with PIC that equipment and food contact surfaces must be allowed to air dry fully before being put away. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Correct prior to next routine inspection. *Second consecutive violation*

Inspector's notes

Observed multiple stacks of glasses put away wet, with water droplets in between the glasses. Discussed with PIC that equipment and food contact surfaces must be allowed to air dry fully before being put away. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed mechanical ware washing machines in active use. The right machine measured at 0 ppm for chlorine and the left machine measured at about 25ppm of chlorine. Informed PIC that proper sanitization with chlorine needs to be measured between 50-100ppm. Instructed PIC to prime and run the machines again. Upon measuring, the right machine was dispensing 100ppm and the left machine was dispensing 50ppm. Instructed PIC to re-sanitize all food contact surfaces that when through the dish machines prior. All food contact surfaces were properly sanitized at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple stacks of glasses put away wet, with water droplets in between the glasses. Discussed with PIC that equipment and food contact surfaces must be allowed to air dry fully before being put away. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the prep sink in the ware washing room to have no access to hot water. When the hot water handle is turned, no water is supplied. Discussed with PIC that the sink is required to have hot water of at least 110*F and must be fixed prior to reinspection. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Provide adequate hot water at all sink fixtures prior to re-inspection. Corrective Action: Correct prior to re-inspection on 5/30/2025.

Inspector's notes

Observed food employee wash pizza cutter blade at handwashing station closest to pizza oven. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Handwashing sink is to be used for handwashing purposes only. Reviewed proper handwashing sink operation and maintenance with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed roasted tomatoes and mushrooms measured 76'F (prepped at 10am per cook) in standing reach-in unit located opposite of salad station. Roasted tomatoes and mushrooms were prepped longer than 2 hours prior and failed to reach 70'F within the first two hours. Observed deep containers of cooked pasta (made at 5am per cook), measured 46'F in standing reach-in unit located directly opposite of pizza oven. Pasta items were prepped longer than 6 hours and failed to cool properly. All TCS foods improperly cooled were discarded by PIC at time of inspection. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple TCS food items (cooked asparagus, cooked mushrooms, cooked potatoes, etc. see embargo list) measured 46-52'F in reach-in unit located directly opposite of salad station. Ambient temperature of unit observed at 49.7'F. PIC could not verify if unit had been out of temperature for less than 4 hours. All TCS food items (see embargo list) that have been out of temperature for longer than 4 hours, confirmed by PIC, were voluntarily discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. PIC put a work order in for refrigeration unit in question at time of inspection. Establishment observed equipped with more than adequate coldholding capacities. Unit in question was emptied of TCS food items at time of inspection. PIC agreed to not use unit until it has been fixed. 2ND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed smoked mozzarella cheese slices, mozzarella cheese slices, and sliced prosciutto measured 45-51'F in tabletop prepcooler located in kitchen. Food items observed placed atop a lid above fill line, not in direct contact with any air circulation. PIC stated food items were stocked at opening less than 4 hours prior. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Discussed with PIC that food items are not to be stored in this manner to ensure proper coldholding temperatures of 41'F and below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chilis (10/24) and cooked meatballs (10/24) in walk-in unit stored past 7 days. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Observed cooked artichokes datemarked (11/01) in reach-in unit located in prep area. Employee stated that artichokes were made the day of inspection (10/31) but were datemarked (11/01) since the item was to be used the next day. Reviewed proper datemarking with employee in question to ensure RTE food items are datemarked with the day of prep/cooked and not day of planned usage. Employee datemarked item 10/31 at time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee grab basil with their bare hands and place it on a pizza which went out immediately before being able to stop it from being served. PIC spoke with the employee to ensure they use gloves when handling ready to eat foods. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the handwashing sink located in the dishwashing area not having soap available at the time of inspection. Employee was able to stock the sink with soap at the time of inspection. Discussed the importance of having all handwashing sinks stocked with soap and paper towels to ensure proper handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several old rodent droppings in the basement where several coolers are located. No signs of activity was noted during the inspection. Please pick up all droppings to prevent any contamination. Corrective Action: Correct prior to next routine inspection. 2ND REPEAT VIOLATION.

Inspector's notes

Observed the handwashing sink located in the dishwashing area having the hot water handle in disrepair. Please have all handwashing sink's handles maintained/in good repair to promote proper handwashing. Corrective Action: Correct prior to next routine inspection.

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.---In a cooler in the basement, observed mozzarella cheese, egg pasta, Italian blue cheese and Pecorino cheese having internal temperatures of 46-50*F. Person in charge states they were placed in the cooler since the night before and were voluntarily disposed of. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.---Observed the following TCS foods being dated: cooked peppers from a can (2/22), sausage stuffed peppers from a can (cooked) (2/22), and smoked salmon (3/7). Person in charge voluntarily disposed of these foods at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared/opened +6 days after). Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring---Observed several old rodent droppings in the basement where several coolers are located. No signs of activity was noted during the inspection. Please pick up all droppings to prevent any contamination. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.17, C: Absorbent Materials on Floors, Use Limitation---Observed the dish washing area having a piece of plywood being used as their flooring. Person in charge states they will get the floor fixed. Discussed the importance of having all floors in the establishment smooth, non absorbent and easily cleanable. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.---Observed a container of Bolognese that had been cooling in the walk in since the night before having an internal temperature of 50*F. The Bolognese was being cooled in a container deeper than 4 inches but was voluntarily disposed of at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be cooled down from 135*F to 70*F or below within the first 2 hours, and from 70*F to 41*F or below within the next 4 hours (6 hours total of cooling) to prevent bacterial growth. Also discussed better cooling methods such as using shallow containers to cool foods down (no more than 4 inches deep). Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.---In the reach in cooler in front of the stove, observed pre cooked pasta, fontina cheese, Bolognese, cooked peas, cooked onions, butter and heavy creamer having internal temperatures of 45-48*F. Unit had an ambient temperature of 43*F using min/max thermometer. Employee states these foods had been in the unit since the night before and were voluntarily disposed of at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.---Observed sliced mozzarella cheese being dated from 11/24-11/29. Employee voluntarily disposed of the cheese at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods must be dated if kept past 24 hours and only kept for no more than 7 days (first day made/prepared/opened +6 days after). Correct By: Corrected At Time Of Inspection